Directions

Mix in the tapioca starch with a heavy spoon or spatula. Cook's Note: Do not use a whisk.

Mix quickly as the mixture will become very thick and sticky quickly. Mixing the batter will become increasingly difficult. Allow this mixture to cool for 10 minutes.

Add 2 eggs to the mixture, mixing it in well. Once thoroughly combined, mix in the Parmesan cheese.

Line a pan or cookie sheet with parchment paper. Knead the dough on a flat surface and roll small, 2-ounce balls of dough with your hands. Place each ball about 2-inches apart on parchment-lined pan and bake for 18 to 20 minutes. Enjoy while hot. Alternately, the dough can be frozen for future use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.